IN THE KIT
6 ozsweet potatoes (1)
4 ozonion/garlic/ginger blend
2 ozcurry paste
4 ozveggie stock/base blend
1 ozhouse curry blend
2 ozgreen onion
4 ozmango chutney
2 ozfresh cilantro
Salt & pepper
Kitchen Items Needed
16 oz water
Baking sheet lined with parchment/foil
Large pot with lid
Preheat oven to 400° C;
Chop the sweet potato into bite size chunks (no need to peel).
Pile sweet potato onto baking sheet. Drizzle with oil, season with salt, pepper & curry spice blend, then toss to coat. Spread out in a single layer, roast on the top shelf until golden & tender, 25-30 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large pot on medium heat. Add the onion/ginger/garlic blend, cook, stirring occasionally, 1-2 mins. Add curry paste. Stir together, cook for 1 min more. Pour in the water (see ingredients for amount) & veggie stock/base blend.
Add the lentils to your pan, stir, season with pepper. Bring to a simmer, cook until they are soft, 20-25 mins. Stir frequently to make sure they don't stick to the bottom of the pan. If dhal looks a bit dry, add splashes of water.
Halve the halloumi through the middle, then cut into bite size chunks. Trim, thinly slice green onion. Remove leaves from stems & roughly chop cilantro.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi, fry until golden on all sides, turning often, 3-5 mins total (cook in batches if you need to). Remove the pan from the heat, add mango chutney. Turn to coat the halloumi in the chutney. Set the pan aside, off the heat.
Pop the naans into the oven for the last 3-4 mins of dal cooking time to warm through. Once the sweet potato is roasted, stir it into the dal. Once the dal is cooked, taste, add salt & pepper if you feel it needs it, along with a splash of water if it's a little dry.
Warm through the halloumi if necessary. Serve the dal in bowls with the halloumi spooned on top. Sprinkle over the green onion & chopped cilantro. Serve with the naan alongside. Enjoy!